Spring - Week 5, April 18, 2012

Members picked up another box of tasty veggies this week.  Here's the list:

1. A large bunch of radishes
2. A bunch of either daikon radish greens, broccoli raab or beet greens
3. A bunch of leeks
4. A large bag of lettuce
5. A large bunch of spinach
6. A bunch of mustard
7. A bunch of kale
8. A bunch of radicchio (does anyone like this?)
9. A head of garlic
10. Some fresh thyme
11. Some fresh oregano
12. Some fresh rosemary

Spring Season - Week 4

Hello -
It was another week of tasty veggies.  So far the plants are coming through and yields have been strong.

Today we distributed the following:

 (Here's one of the lettuces.  Thanks for posting, Jenny.)

1. A bunch of young choi.  This is so tender that you could eat fresh or cooked.
2. A bunch of arugula - don't forget, the buds are very tasty too.
3. A bunch of escarole.  This looks like lettuce but is bitter in comparison.  Toss this into the end of the cooking process in a saucy dish (like chicken with some broth) or use in a soup.  It's commonly used in Italian cooking.
4. A bunch of mustard - either green (very spicy) or red-veined (milder).  Eat fresh or saute or make a pesto with this.
5. Either parsnips or carrots - the last of the parsnips until next fall and the last of the carrots for a good awhile.
6. A bunch of radishes.
7. A bunch of lettuce - a beautiful bibb lettuce (red and green) or a red romaine or a few heads of crinkly leaf lettuce mixed with romaine.
8. A bunch of chard.
9. A large bag of spinach.
10. Some thyme
11. A head or 2 of garlic
12. Some sorrel.  This is a citrus-flavored herb.  It is commonly used in soup but I didn't distribute enough of it to make soup.  Hopefully in a few weeks you'll receive this in quantity.  In the mean time,  dice this up and toss it into your salad.  A little goes a long way.  Or use it sliced on fish or chicken or rice.

I wish I had taken a picture of it all.  If anyone does, please send it to me and I'll post it.

Thanks & enjoy!

Week 3, Spring Session, April 4, 2012

The veggies distributed today were more in line with typical spring quantities. Don't forget - to revive any wilted greens soak them in cold water for 10 or so minutes.  Store in your salad spinner for maximum storage time.

1. Carrots - these are the last of the hoop house carrots.  They are very large and very sweet.  Enjoy!
2. A bunch of broccoli raab (a/k/a Rapini) mixed with daikon radish greens.  These are surprisingly tasty!  Cut up the entire bunch, saute the larger stem parts first and then add in the greens.  Yum!
3. A nice bunch of beet greens.  These can either be sauteed or eaten fresh.  They are beautiful in a salad.
4. A bunch of kale and/or kale blooms.  Treat as broccoli - eat fresh or cooked.
5. A bunch of arugula.  The blooms are edible too and are quite tasty.  Leave this in a vase on your table and snack on the leaves and blooms/buds over time.
6. A bag of lettuce - either leaf romaine or Black Seeded Simpson (green leaf)
7. A bunch of radishes
8. A bunch of Komatsuna Summerfest or Choi - either of these greens are tasty chopped up and used fresh in a salad - try mixing with the beet greens.  Or you could saute them as well.
9. A bunch of either chives or green onions.  The green onions are from the herb garden and are Multiplier Onions.  Just peel the outer layer if it is brown and that skin will reveal a nice green onion.  I use the entire stalk at this point as it is still tender.
10. A bunch of cilantro.
11. Some thyme
12. A head or 2 of garlic.